1 yellow onion, diced
1 Tbsp. olive oil
1/4 tsp. salt
1 (15 oz.) can diced tomatoes, drained
1 (14 oz.) can corn, drained
crushed black pepper, to taste
1/8 to 1/4 teaspoon cayenne pepper
1 cup brown rice
1 cup water
1 (15 oz.) can black beans, drained and rinsed
In a large sauce pan, toss the diced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.
Add the tomatoes, corn, and spices to the pan. Saute for another two minutes, then add the rice and water. Bring to a boil, then cover and reduce the heat to low. Let simmer for 20 to 25 minutes, until the rice is fully cooked.
Add the black beans. Bring the heat back up to medium and stir the rice occasionally until the beans are heated through. Serve with fresh cilantro and lime as a side, with chips, or as burrito filling.
